Wensleydale Spiced Rum is distilled, not compounded, and believe us the difference in quality is like chalk and cheese.
The base of our rum is fermented molasses. Molasses are slow to ferment but the taste is amazing. Sugar cane syrup is very quick to ferment, but the taste is weak. For us, the taste sensation is everything, so no matter if the process is longer and more drawn out.
Once fermented, our Wensleydale Spiced Rum is double distilled in alembic copper stills, where we add a subtle combination of honey, cocoa, vanilla, mandarin zest, fresh ginger, black pepper, and cardamom, producing a beguiling and accessible taste sensation. Except for the honey and vanilla which do not process well, no other botanicals are added post-distillation. The skill is balancing the botanicals to ensure that the taste journey is optimised, each note having the correct intensity and hitting the palette at the right time to achieve the precise taste experience when drunk.